SCALLOPS WITH LEMON BASIL SAUCE
Number Of Ingredients 9
Steps:
- Finely grate lemon rind. (Reserve about 1/4 Teaspoon)
- Squeeze Lemon (Reserve 2 tablespoons)
- Pat Scallops Dry before cooking
- Sprinkle Scollops with Salt and Pepper
- Melt Butter in large non-stick pan over medium heat
- Add Scallops and cook for 2 to 3 minutes on each side
- Remove Scallops from pan and keep warm
- Add wine, lemon juice to pan and bring to a boil
- Reduce heat and simmer 2 minutes, stirring to listen brown bits
- Add Water and corn starch corn
- Cook, stirring constantly until mixture begins to thicken
- Add lemon rind and 1 tablespoon of butter, 1/8 tsp ea pepper salt and basil
- Remove from heat and serve over scallops
- Serve over Angel Hair Pasta with fresh Parmesan
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